Results 11 to 20 of about 4,276 (195)

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation [PDF]

Journal of Chemistry, 2016
In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone, Valentina Di Rienzo, Wilma Sabetta, Valentina Fanelli, Carmine Summo, Vito Michele Paradiso, Cinzia Montemurro, Francesco Caponio   +7 more
doaj   +2 more sources

Pomace Olive Oil and Endothelial Function

, 2010
Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis. Certainly, a number of experimental studies have revealed that virgin olive oil consumption can have favorable effects
Perona, Javier S., Cabello-Moruno, Rosana, Ruiz-Gutiérrez, Valentina   +2 more
openaire   +3 more sources

Nutritional and other health properties of olive pomace oil

Critical Reviews in Food Science and Nutrition, 2019
Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties.
Mateos, Raquel, Sarriá, Beatriz, Bravo-Clemente, Laura   +2 more
openaire   +4 more sources

Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of “virgin olive oils”, “refined olive oils” and “olive pomace oils”

Talanta Open, 2021
The development of a standardized method for quantification of olive oil in legal blends with other vegetable oils is required for the marketing of these products according to the European Legislation and, therefore, to protect the consumer.In this paper triacylglycerols, fatty acids, waxes, squalene and the total esterified sterols were analysed and ...
Presti, Giovanni, Giuliano, Salvatore, Gulotta, Eleonora, Monfreda, Maria   +3 more
openaire   +3 more sources

Biodiesel production from pomace oil by using lipase immobilized onto olive pomace

Bioresource Technology, 2011
In the present work, microbial lipase from Thermomyces lanuginosus was immobilized by covalent binding onto olive pomace. Immobilized support material used to produce biodiesel with pomace oil and methanol. The properties of the support and immobilized derivative were evaluated by scanning electron microscopy (SEM).
Yasin Yücel
exaly   +4 more sources

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

European Journal of Lipid Science and Technology, 2008
AbstractTriterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food, cosmetics and pharmaceutical industries. Pomace olive is considered a good source of these substances.
García, Aranzazu, Brenes Balbuena, Manuel, Dobarganes, M. Carmen, Romero Barranco, Concepción, Ruiz Méndez, Mª Victoria   +4 more
openaire   +3 more sources

Adulteration of Oblica virgin olive oil with edible sunflower and refined olive pomace oil.

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2011
Adulteration of virgin olive oils is a common problem on the market which is battled against with different authenticity indicators. This work investigated the effi ciency of some legally prescribed indicators (fatty acid composition, trans fatty acids, total wax content and K values) in the determination of adulteration of extra virgin olive oil from ...
Kraljić, Klara, Škevin, Dubravka, Balbino, Sandra, Obranović, Marko   +3 more
core   +7 more sources

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +2 more sources

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

Journal of Food Science, 2016
Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from
Derya Kocak Yanik, Fahrettin Gogus, Sibel Fadiloglu   +2 more
exaly   +4 more sources

Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

LWT - Food Science and Technology, 2017
Abstract The microwave assisted solvent extraction parameters of olive pomace oil was investigated. The oil extracted was compared with that obtained by the conventional industrial extraction method in terms of yield and some physical and chemical properties.
Derya Kocak Yanik
exaly   +2 more sources